Serve Boquerones Toasts with Grated Horseradish and Ikura Topping from same book as an amuse gueule.
Prep time: 5 minutes
Total time: 5 minutes
A few steps from the famed Zetter Hotel in London’s Clerkenwell neighborhood is the Zetter Townhouse, a quirky Georgian inn with a foyer cocktail bar that’s part antiques museum, part library, and wacky from top to bottom. It’s the only place I’ve ever seen a taxidermied cat gussied up in a blue frock, and perhaps the only place that serves icy vermouth- and sherry-tinged martinis in bulbous little cups with a pot of fried olives.
When I visited the Townhouse with Curtis Steiner, we knew instantly that the recipe needed to come home with us.
This is my kind of martini—and honestly, there aren’t many—but I have a weak spot for both sherry and vermouth. I also like a very cold, fresh martini; I think that’s best achieved mixing each drink individually, so this recipe makes just one. Multiply it to match your crowd (and its drinking habits).
2½ ounces gin, such as Voyager, Bombay Sapphire, or Big Gin; or vodka, such as Stoli
½ ounce Dolin dry vermouth
1 anchovy-stuffed olive
1 (2-by-½ -inch) strip preserved lemon peel
¼ ounce Manzanilla sherry
Fill a cocktail shaker with ice. Add the gin, vermouth, and sherry, and stir well with a long spoon. Strain into a chilled martini glass. Garnish with the olive and lemon peel.
(*(c)2014 By Renee Erickson with Jess Thomson. All rights reserved. Excerpted from A Boat, a Whale & a Walrus: Menus and Stories by permission of Sasquatch Books. Photography by Jim Henkens)